Whole30 Fried Fish Tacos
Dive into a flavorful and wholesome experience with these Whole30 Fried Fish Tacos, a gluten-free and paleo-friendly twist on a beloved classic. Featuring tender cod fillets coated in a crispy almond and coconut flour breading, these tacos are fried to golden perfection using heart-healthy avocado oil. Nestled in crisp lettuce leaves instead of traditional tortillas, each taco is topped with creamy avocado slices, zesty lime, vibrant shredded cabbage, and fresh cilantro for a burst of refreshing flavor. Ready in just 30 minutes, this recipe is perfect for quick weeknight dinners or light, satisfying lunches. Savor the guilt-free indulgence of a healthy, grain-free take on fish tacos that's packed with texture, taste, and Whole30-approved goodness!
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Recipe Information
Ingredients
- 4 pieces fresh cod fillets
- 1 cup almond flour
- 1 cup coconut flour
- 1 large egg
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup avocado oil
- 8 pieces large lettuce leaves
- 1 whole lime
- 1 large avocado
- 0.25 cup cilantro
- 1 cup red cabbage, shredded
Instructions
Rinse the cod fillets under cold water and pat them dry with paper towels. Cut each fillet into 2-inch pieces.
In a shallow bowl, combine the almond flour, coconut flour, garlic powder, paprika, salt, and black pepper.
In a separate bowl, beat the egg with 2 tablespoons of water to create an egg wash.
Dip each piece of fish into the egg wash, allowing excess to drip off, then coat with the flour mixture. Ensure each piece is evenly covered.
Heat avocado oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Working in batches, carefully place the coated fish pieces into the hot oil and fry for about 3 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan.
Remove the cooked fish from the skillet and place it on a plate lined with paper towels to drain any excess oil.
While the fish cools slightly, halve the lime and cut the avocado into thin slices.
To assemble the tacos, lay out the lettuce leaves. Place two pieces of fried fish on each leaf.
Top each taco with a few slices of avocado, a squeeze of lime juice, and a sprinkle of cilantro and shredded cabbage.
Serve immediately and enjoy your Whole30 Fried Fish Tacos!
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 392 mg | 130% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 80.3 g | 287% | |
| Total Sugars | 20.0 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 487 mg | 37% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4338 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
